Low Fat Carne Asada Burrito

Savor the bold flavors of a "Low Fat Carne Asada Burrito," a lighter take on a classic favorite without sacrificing taste. This recipe showcases tender, marinated lean flank steak infused with a zesty blend of lime and orange juices, garlic, and smoky spices, all grilled to perfection. Wrapped in a wholesome whole wheat tortilla, each burrito is loaded with nutrient-packed brown rice, protein-rich black beans, fresh pico de gallo, and a touch of low-fat shredded cheddar cheese. A dollop of fat-free Greek yogurt keeps it creamy without the guilt, while optional avocado adds a buttery finish. Perfect for a quick and healthy meal, this dish is full of vibrant, fresh flavors and satisfying textures. Ready in just 35 minutes and perfect for meal prep, these burritos are a nutritious twist on a beloved Mexican-inspired dish!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound lean flank steak
• 2 tablespoons low sodium soy sauce
• 3 tablespoons lime juice
• 2 tablespoons orange juice
• 3 pieces garlic cloves, minced
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 0.5 teaspoon black pepper
• 1 for greasing cooking spray
• 4 pieces low-fat whole wheat tortillas
• 1 cup cooked brown rice
• 1 cup black beans, drained and rinsed
• 1 cup fresh pico de gallo
• 0.5 cup low-fat shredded cheddar cheese
• 0.5 cup fat-free Greek yogurt
• 0.25 cup fresh cilantro, chopped
• 1 piece avocado, sliced (optional)

Directions

Step 1

In a medium bowl, combine the soy sauce, lime juice, orange juice, minced garlic, cumin, chili powder, and black pepper. Mix well to make the marinade.

Step 2

Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring all sides are covered. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor infusion.

Step 3

Preheat a grill or a grill pan over medium-high heat. Lightly grease the grill or pan with cooking spray.

Step 4

Remove the steak from the marinade and let the excess marinade drip off. Grill the steak for about 3-4 minutes per side, or until it reaches your desired level of doneness.

Step 5

Transfer the steak to a cutting board and let it rest for 5 minutes. Thinly slice the steak against the grain into strips.

Step 6

Warm the tortillas on a skillet or in a microwave until pliable.

Step 7

Assemble each burrito by layering approximately a quarter of the steak strips, 1/4 cup of cooked brown rice, 1/4 cup of black beans, 1/4 cup of pico de gallo, 2 tablespoons of shredded cheddar cheese, 2 tablespoons of Greek yogurt, and some chopped cilantro onto each tortilla.

Step 8

Carefully roll up each tortilla, folding in the sides and rolling to close. Optionally, add sliced avocado before rolling.

Step 9

Serve the burritos immediately, with additional pico de gallo and Greek yogurt on the side if desired.

Nutrition Facts

Serving size	(1868.2g)

Amount per serving	% Daily Value*
Calories	2462.3

Total Fat 76.7g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 0.8g
Cholesterol 345.7mg	0%
Sodium 4110.3mg	0%
Total Carbohydrate 230.9g	0%
Dietary Fiber 49.4g	0%
Total Sugars 22.5g
Protein 206.7g	0%

Vitamin D 0IU	0%
Calcium 1000.8mg	0%
Iron 29.4mg	0%
Potassium 4787.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.3%

Protein: 33.9%

Carbs: 37.8%